[Warning: Highly Addictive!] Aunt’s Pineapple Tart 婶婶的黄梨塔

每年过年吃黄梨塔时爸妈总是一而再再而三的提起婶婶从前做的黄梨塔有多好吃，即使婶婶已经很多年没有做了。从我有记忆开始婶婶已经没有再做黄梨塔了。

我不曾想过向婶婶要食谱因为都这么多年没做了，再加上后来婶婶长期吃斋，我想食谱肯定不记得或者弄丢了。就这么巧上个星期天婶婶上我家来看到我在做黄梨塔就主动和我分享她的食谱，真没想到过了这么多年她还能把食谱倒背如流，我真是赚到了。

[Buttery] Pineapple Tart & Recap [奶油香] 黄梨塔。回顾

过年怎么少得了黄梨塔呢？黄梨塔是我最爱吃的年饼，也是我最喜欢做的年饼。

每年我都喜欢尝试新食谱，今年我也尝试了一个新食谱，在分享今年做的黄梨塔前（已经全部吃完，所以这个周末还得再做）让我先和大家分享这个我2011年的作品。是的，你没看错，是2011年。

花开富贵 Plum Blossom Pineapple Tart

大年初八向大家拜个晚年。还在过年期间就继续请大家吃年饼吧!

第三波的黄梨塔。

如果包括滚圆造型，今年总共做了五款造型的黄梨塔，分别是金枕头，黄梨造型（这是去年的照片），圆形和两种花朵造型（有点像火鹤花的花朵造型和这款梅花造型）。看似很多其实也只做了一公斤的黄梨馅，大概一百多颗黄梨塔。当中我最钟情于这款梅花造型。这款造型很小巧，一口一个，吃起来特别好吃，塔皮和馅料的比例刚刚好，现在才体会到造型对黄梨塔整体的口感和味道会有所影响。

这是最后一批赶在新年前制作的黄梨塔。用了和上一篇同样的配方双倍的份量，蛋黄粉和糖粉有略减少，蛋黄粉打算减到60克，但是家里剩下的不够60克，所以加了点栗粉，糖粉也减到60克。黄梨馅用完后还剩下一半左右的塔皮，我把肉干剪碎加入塔皮里做成肉干饼。这肉干饼好吃得不得了，一点也不逊黄梨塔，甚至有玄兵夺主之嫌。

梅花造型很容易做，只要找一个梅花瓣的cookie cutter（我用的是在Daiso买的用来切菜的cutter），切出形状后直接把切出的pastry放在小纸杯上方（我喜欢吃塔皮多一点所以特地把皮杆得比较厚），然后中间放上滚圆的黄梨馅稍微往下压入纸杯里就大功告成了。180度烤8-9分钟。

在这里我要祝大家龙年龙马精神，万事如意，笑口常开。

Wishing everyone a prosperous and happy Dragon year! Smile!

春花朵朵开 Flower Pineapple Tart

龙年的第二波黄梨塔。

做了几颗滚圆的造型后，突然想起在Helena’s Kitchen看到充满春意的花朵造型黄梨塔。把手洗一洗，马上到厨房找出去年买了却用不着的pineapple tart mould，只用外面圆形的cutter。再把已经滚圆的黄梨馅搓成长条形，就可以开始制作花朵造型黄梨塔了。凭着记忆大概弄出了个模样，因为懒得取出部分塔皮加入青色素，所以我的花朵是没有绿叶的。我觉得这个造型蛮好玩的，而且制作起来也蛮快的。

塔皮配方参考自Anncoo，看到Anncoo写道这个配方是她多年来一直沿用的，我想一定很不赖，所以决定一试。先说说这个配方，它是我试过的配方中面粉比例比较高的，以前我专挑奶油比例高的来做，因为喜欢重奶油嘛。人的口味真的一直在变，我渐渐的看到太多奶油会怕，而且高奶油的配方比较不好操作。再来配方使用全蛋而不是蛋黄，还有加入了一小匙的蜜糖。结果当然没令我失望，我很喜欢塔皮的texture，不会太松，第一天吃会有点酥脆，隔天会变软一点，我觉得更好吃。

Pastry recipe refer to Anncoo. I am sharing my adapted recipe which I have reduced the sugar amount significantly to suit my liking and modified the method.

Flower Pineapple Tart

Ingredients: (yield 44pcs)
(A)
125g cold salted butter, cut into small cubes
220g plain flour
37g custard powder
40g icing sugar (I think I will reduce to 30g next time)
(B)
25g whole egg
½ tsp honey
½ tsp vanilla extract
Little egg yellow colour

Pineapple paste: +/- 250g (roll into small ball of 1 level tsp each)(to make flower pineapple tart, roll the paste into long shape of one edge bigger than the other)
*I used store bought pineapple paste. Refer here if you want to find out what I did to my store bought pineapple paste to make it nicer.

Method:
1) Sift flour, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, rub the butter into the flour (using finger tips, pastry blender or scraper and fork) until the mixture resembles breadcrumbs.
3) Mix (B) and add into the butter/flour mixture, combine to form a dough (do not over knead). At this step, you can wrap the dough with cling wrap and refrigerate while you proceed to divide the pineapple paste into small balls.
4) To make flower shape, flatten and roll out the dough (cover with cling wrap before rolling), cut out 啊round shape using a cookie cutter, place the pineapple paste at the centre, lightly fold and pinch one side of the dough.
5) Bake in preheat oven at 180C for about 12 mins.
6) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Also made some in round shape without egg wash, kind of like the matte look.

Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry) 金枕头

今年的华人新年来的特别快，原本不打算做年饼，打算向同事订购黄梨塔就算了，我对其他年饼的兴趣远远不及黄梨塔，所以其他年饼可无，过年一定要有黄梨塔。话说即使往年自己有做黄梨塔我也会向这位同事订购，因为我非常欣赏他太太做的黄梨塔。哪知今年要向他订购时才知道他太太今年不接订单。

这是不是让我有个藉口一定要挤出时间来做黄梨塔？

虽然我对去年的配方感到相当满意，但是爱做实验的我还是想尝试不同的配方。看到很多食谱都有加奶粉，于是今年第一波黄梨塔就尝试加入奶粉。另我感到意外的是塔皮并不因为加入了奶粉而变得重奶味，反而让我误打误撞做出了味道和口感都和同事太太做的非常相似的塔皮。这个配方的塔皮很buttery，酥中带点脆，不是粉粉，咬了掉满地那种。和去年的配方比较，去年的那个配方塔皮比较软（也有可能是因为去年我用的是top flour的原故）。

题外话，有天爸爸无意中跟我提起那个被我追捧的黄梨塔，他觉得味道只是一般而已（买来孝敬他这么多年，他还是第一次跟我说其实他不是很喜欢吃，那么对这个女儿做的黄梨塔他也肯定不是很爱因为口感很相似嘛）。朋友送了他一盒来自新山紫馨（Lavender Bakery）出品的黄梨塔，他觉得非常好吃，一直向我推荐。我试吃后，第一个感觉是奶油味不够重，有点干。吃多几个，又觉得也挺不错，感觉比较不会腻。我很想做出符合爸爸口味的黄梨塔。所以，在此向大家征求食谱。如果你吃过Lavendar的黄梨塔，有类似其塔皮的食谱，方便的话请和我分享。

Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry)

Ingredients: (yield about 34pcs)
(A)
114g cold salted butter, cut into small cubes
160g plain flour (or top flour)
20g milk powder
10g custard powder
30g icing sugar
(B)
15g egg yolk
½ tbsp cold water
½ tsp vanilla extract

For glazing: 1 egg yolk with a few drops of water

Pineapple paste: +/- 300g (roll into small ball of ½ scant tbsp each, about 8g)

*I used store bought pineapple paste. Refer here if you want to know what I did to my store bought pineapple paste to make it nicer.

Method:
1) Sift flour, milk powder, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, rub the butter into the flour (using finger tips, pastry blender or scraper and fork) until the mixture resembles breadcrumbs.
3) Mix (B) and add into the butter/flour mixture, combine to form a dough (do not over knead). At this step, you can wrap the dough with cling wrap and refrigerate while you proceed to divide the pineapple paste into small balls.
4) To assemble, roll the dough into ball (each dough is slight rounded ½ tbsp), make a hole at the centre, place the pineapple paste ball into the hole, wrap and roll again.
5) Bake in preheat oven at 190C for 6 mins, middle rack, remove tarts from oven, apply egg wash.
6) Return to oven to bake at 180C for another 4 -5 mins.
7) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Note:
Overtime my taste bud change, I feel that the pineapple paste is too much (I used the same paste to pastry ratio last year but I thought it was just nice last year), so for next batch I used the ratio of 1 tsp pineapple paste to ½ tbsp pastry.

I will be sharing another pineapple tart in upcoming post. So stay tune!

简单好吃的蛋挞（两种做法）Easy & Delicious Egg Tart (Two Methods)

这蛋挞我在三天内做了两次，第一次做时临门一脚竟然忘记过滤蛋液，结果烤好的蛋挞没有美人照镜不要紧还出现了白斑！很不甘心，所以两天后又在做了。照片是第二次的成品。

采用的食谱是红极一时的黑妈妈爱心蛋挞，这个配方即简单又好吃，不用我多介绍了。挞皮做法部分黑妈妈只提到把材料搓均，所以当我第一次做时就很自然的用了rub-in method。后来才看到Min和Mikiko的做法是把牛油融化后加入材料里的。所以，第二次做时我就想试试这个方法，这样一来就能够比较同样材料不同方法出来的成果。 

Rub-in method是把冷牛油切小块揉入粉类里（我是用切入方式），要花一点时间来准备挞皮，而融化牛油的方法只需用一双筷子搅一搅就行了。 

捏皮方面，用rub-in method的挞皮比较具伸展性，所以比较容易捏，很快的就可以捏好。而融化牛油的方法挞皮比较干容易散开，所以在捏皮时就必须花比较多时间。总结起来，两个方法花的时间不相上下。 

比较成品，个人觉得rub-in method的挞皮比较buttery，酥脆中带点moist不会干干的。而融化牛油的方法挞皮比较脆，像在吃饼干的感觉，我把它收在冰箱，到第三天时回温后挞皮还是一样脆脆的。所以，两个方法做出来的成品各有千秋，就看个人的喜好。 

我的挞模比较浅，装的蛋液不够，下次要用muffin tray来做才行（因为那滑溜溜的蛋液好好吃）。 

简单好吃的蛋挞

（食谱参考黑妈妈的爱心蛋挞）

挞皮

普通面粉 150克
蛋黄粉 1汤匙
奶粉 1汤匙
白糖 ½ 汤匙
鸡蛋 25-30克（半颗）
牛油 100克

揉入法（冷牛油）
把冷牛油切小块。碗内加入面粉，蛋黄粉和奶粉拌均。用指尖揉入冷牛油，加入糖拌均，加入蛋液拌成团即可（不要过度搓揉）。使用前用保鲜膜包裹收入冰箱。

简易法（溶化牛油）
溶化牛油。把面粉，蛋黄粉，奶粉，白糖放入碗里拌匀。加入蛋液和牛油液体，用筷子拌成面团即可。使用前用保鲜膜包裹收入冰箱。

蛋液
水 140g
白糖 60-70克 (更新30/07/12 - 糖份可以减至55克）
鸡蛋 100克 (1 ½颗大蛋或2颗中蛋)
淡奶 40克
纯香草精 数滴（随意）
*水加糖煮至糖溶化，待凉。加入打散的蛋液，淡奶和香草精拌匀。用筛子过滤3次，备用。

组合
1）挞皮总重量约290-300克，分为10等份（视个别挞模大小而定），揉成小粒。放到蛋挞模型中间，用拇指由里到外捏到覆盖整个模型边缘，边捏边顺时针转动挞模 (更新30/7/12 - 也可以擀平用大小适中的圆形切割器切出模型放入挞模里再捏)。
2）倒入8分满的蛋液。预热烤箱，以180度烤20分钟即可 (更新30/7/12 - 如做双倍份量烘烤时间可以加多5分钟）。

你或许也会喜欢：椰丝蛋挞

Easy & Delicious Egg Tart
(Recipe adapted from Heimama)

Pastry
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
25-30g egg (½ egg)
100g butter

Rub-in Method (cold butter)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. With fingertip (I used fork and scraper), rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.

Easy Method (melted butter)
Melt butter. Combine all dry ingredients and mix well, add melted butter and beaten egg. Using a pair of chopsticks mix to form a soft dough. Wrap with cling wrap and refrigerate before use.

Filling
140g water
60-70g sugar (update 30/7/12 - can cut down to 55g)
100g beaten egg (1 ½ large eggs or 2 medium eggs)
40g evaporated milk
Few drops pure vanilla extract (optional)
*Heat up water and sugar till sugar dissolved. Let cool. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times.

Assembly
1) Weight of the pastry dough is about 290-300g. Divide the dough into 10pcs (depending on your mould size), roll into ball and press the dough into tart moulds (update 30/7/12 - or roll into sheet and use a round cookie cutter to cut out the shape before placing on the tart mould).
2) Spoon in the fillings till 80% full. Bake in preheated oven at 180C for 20 mins (update 30/7/12 - if double the recipe baking time should increase 5 mins).

You may also like: Coconut Egg Tart

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Not the Kitchen Sink.

Tomorrow is Hari Raya Puasa, wishing all my muslim readers Selamat Hari Raya!

For non-muslim readers, Happy Holiday!

Bite-size Pineapple Ball 凤梨一口酥 / Lucius Turns 11-Months Today 宝贝今天满11个月

The “ball” shape is the easiest and fastest way to make “closed” type pineapple tart. My pineapple ball is made to bite-size, each ball is only made up of ½ level tablespoon.

The pattern looks simple (and boring?) but it can be dressed up instantly with small paper case that comes with different colours and designs.

I used to stick a clove to each ball to resemble a tangerine (with the star shape sticking out) or an apple (with “stem” sticking out). Both patterns are just as pretty. But the apple-shaped tart is more difficult to pack/stack in cookie jars because the “stem” tend to come off when the jars are moved around a lot. So I packed them single layer with shallow container.

Besides the lovely look, I think this is a brilliant idea to instill the fragrance of cloves to the tarts as no spice is added in the store-bought pineapple jam I used.

This year I omitted the clove as friends and family members don’t seem to appreciate it. The most they would say, “it looks cute…. what is the black colour thing?” then added, “It’s troublesome to eat, still need to take it out” except D’s sister, she ate the clove as well.

....................(Packed with recycled chocolate box)

Furthermore, my family members who have low acceptance of spice generally dislike the hint of clove flavour in the tart (but I like it, sometimes I am the odd one in my family in terms of taste buds).

Without sticking the clove it’s even faster and simpler to make these tarts. I think it’s three times faster than making these “pineapple” shape tart.

I adapted the same recipe as the “pineapple” pineapple tart here.

By the way, today Lucius turns 11-month old. Happy 11-month old to my darling boy!

“Pineapple” Pineapple Tart “凤梨”凤梨酥

Pineapple tart is my favourite CNY bake, I will never get tired of trying different type of pineapple tarts whenever I have chance.

The type of pastry I like is soft and buttery (must have very strong butter taste) and not too crumbly (I don’t want it to crack in my hand). For the paste, I prefer slight sour than sweet. I know homemade one is the best but I still use ready-made one for the convenience sake (read here to see how I modify the store-bought pineapple jam).

When I made my first pineapple tart in year 2009 I treated it like a small project. I tried different recipes (sometimes just made small changes to see the difference, e.g. with and without cornflour/ with and without baking powder). I even tried adding dairy cream to the dough.

I used two butter brands, Golden Churn and SCS. At the end, all the testers preferred SCS except myself. After trying all variations, guess what, the most preferred one by my family members was the very first one I made. The recipe contains only basic ingredients, without baking powder and cornflour. (Check out my 2009 pineapple tart here)

The problem with this recipe is that the dough is super difficult to handle due to its high butter ratio. So this year I revisit the recipe and add little custard powder, the little starch makes the dough much easier to handle. Custard powder is actually cornflour with added colour and flavouring. So if it is not available, it can be replaced by cornflour.

So how’s the taste and texture? I would say it’s almost there, very close to “the one”. I can’t describe how “the one” taste like; it’s the standard I set to myself to achieve.

I will be making another batch so I asked D if I should try another recipe or make any changes to this, his answer was no. He said I should stick to this recipe, as the result was fabulous. Should I?

Do give this recipe a try if you have the same liking of pineapple tart as me.

I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Ingredients: (yield 40pcs)

140g chilled SCS salted butter, cut into small cubes (see note)
180g top flour (plain flour is fine too)
1 tbsp custard powder
30g icing sugar
1 egg yolk
½ tsp vanilla essence
For glazing: 1 egg yolk with a few drops of water

Pineapple rum paste: about 320g
*Roll into ball of slightly below ½ tbsp each, about 8g. Feel free to make it smaller (e.g. 1 tsp each).
*Refer here for the “recipe”

Method:
1) Sift flour, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, use fingertips to rub the butter into the flour until you see no trace of butter and flour.
3) Lightly beat egg yolk and vanilla essence, add into the butter/flour mixture, combine and press lightly to form a dough (do not knead).
4) Wrap the dough with cling wrap and refrigerate for about an hour to firm it up before shaping (you may skip this if you think the dough is not too soft to handle).
5) To assemble, roll the dough into ball (each dough is slight rounded ½ tbsp), make a hole at the centre by thumb, place the pineapple paste ball into the hole, wrap and roll again. If want to make into pineapple shape, slightly flatten the ball and use fork to make crisscross pattern on top.
5) Line baking tray with greaseproof paper, place pineapple tart on top.
6) Bake in preheat oven at 190C for 6 mins, middle rack, remove tarts from oven, apply egg wash (that’s how you get shinning and yellow glazing, no colouring added).
7) Return to oven to bake at 180C for another 4 -5 mins.
8) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Note:
1) You may use your preferred brand of butter but remember use only real butter, not “spread” or margarine.

2) Adjust the oven temperature and baking time according to your oven condition and tart size.

【很香的】椰丝蛋挞 Coconut Egg Tart

我很喜欢吃蛋挞（西式的，不是中式酥皮那种），想做蛋挞已经很久了，但奈何家人都不爱吃，所以久久都没动手。看到月亮分享的椰丝蛋挞，椰子制成的东西家人都爱，我想这个加入了椰丝的蛋挞一定能骗爸爸妈妈多吃几个（帮我分担卡路里嘛！）。

询问了妈妈意见她说喜欢椰丝多一点，所以我用了原食谱1.5倍的椰丝。吃时每一口都充满椰丝，有点像在吃椰子挞，但因为加入了蛋液口感是软软嫩嫩的，不像一般椰子挞比较干。

这是我第一次做蛋挞，制作方面比我想像中容易，但挞的外形就有待改善。告诉自己下次要用心点捏，还有不要贪心想做多几个。这次的挞皮我觉得我捏得太薄了。这个份量的面团用我的挞模做九或十个就好了，我却做了十一个。

顺带提一提挞模是姑姑传给我的，算是古董了。姑姑现在没有做烘培了，她的烘培用具大多是我接收，我很珍惜因为它们装载着我美好的童年回忆。说起来姑姑可是开启我烘培兴趣的始祖和启蒙老师。

I am sharing my adapted recipe from here.

Ingredients:

Pastry
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
½ egg (approx. 25-30g, lightly beaten)
100g cold butter (cut into small cubes)

Filling
20g butter
130g whole milk (evaporated milk will be a good substitute)
80g sugar
50g beaten egg
1/8 tsp vanilla extract
½ tbsp plain flour
½ tsp baking powder
100g fresh grated coconut (adjust the amount according to your liking)

Method:1) For the pastry, combine all dry ingredients and mix well. With fingertip, rub in the cold butter and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate.
2) Now start to prepare the filling. Heat up milk and butter over low fire till butter is melted. Add sugar, beaten egg, vanilla extract and mix well. Sift in plain flour and baking powder mixture, mix till just incorporated. Then add the grated coconut.
3) Remove dough from fridge. Divide the dough into 11pcs (depend on your mould size), roll into ball and press the dough into tart moulds. Spoon in the fillings.
4) Bake in preheated oven at 180C for 25-30 mins. Leave to cool on wire rack. To unmold, just knock the side lightly, the tart will come out easily.

Note:
1) The amount of pastry and filling still need to be adjusted to accommodate my tart mould size of 4.5cm in diameter.
- according to the original recipe, the recipe yields 11 tarts. After diving the dough into 11pcs, the pastry is too thin for my tart mould (but I still go ahead to make 11pcs).
- I still have excess fillings after filling in 11 tarts. I think for my mould size the amount of fillings is good for 14 tarts.
2) I added some additional flour and sugar into the excess fillings to make some small cupcakes. Taste good.

HaPPy TaRTing!

2009 Pineapple Tarts

No, there is no typo error in the title. These are some pineapple tarts I made last year, my first attempt actually.

Last year was my first time making pineapple tarts, my favorite. In total I made 4 batches to experiment different recipes. At the end, the very first batch that I made was the most preferred one by my family members.

I intended to bake pineapple tarts this year also and I have actually prepared all the ingredients a few weeks ago but I just delayed my plan week by week.

Thanks to the last stage of pregnancy, I feel really lazy to do almost anything. I still cook sometimes but only very simple dishes. That's the reason why the frequency of my blog post is getting lesser.

I will be due soon......officially in 3 weeks time but who knows baby may want to come out to see the world earlier.

Here I wish everyone an early "HAPPY CHINESE NEW YEAR 恭贺新禧!"